Finnan Haddie Recipes

For many Americans, Finnan haddie might sound like an exotic ingredient. This type of fish is simply smoked haddock. It became popular in the coastal town of Findon, Scotland. Also known as Finnan, the catch was so well-known in the area that it soon took on the local name. This fish can be prepared to use in a range of dishes.

Breakfast Side

In Scotland and other parts of Europe, Finnan haddie is a breakfast staple. Served alongside oatmeal, pancakes, and toast, it provides a hearty breakfast that that fills you up without the high calories and cholesterol that comes with other traditional breakfast staples. The grilled and poached versions of this fish are much healthier than bacon and eggs.

Europeans rarely eat Finnan haddie for anything other than breakfast. It can be served alongside mashed potatoes or with a white sauce. The sauce version is more common in New England and other parts of the United States.

Creative Finnan Haddie Uses

In addition to broiling the fish or serving it creamed, there are several other dishes to consider that use this smoked fish. Finnan haddie can be added to soups, stews and chowders for a unique taste that blends well with a range of other ingredients.

Finnan Haddie and Lobster Chowder

Ingredients

3 pounds Finnan haddie with bone

2 tablespoons whole black peppercorns

2 sprigs thyme

4 sprigs parsley

1 small onion, left whole, skin removed

1/4 cup celery leaves

2 cups fish or vegetable stock

3 cups heavy cream

1/2 cup milk

1 pound of blanched lobster meat

1 medium onion, large dice

10 tablespoons butter

4 potatoes cut into small dices

Salt and ground black pepper to taste

Chopped parsley, for garnish

Directions

Preheat oven to 350 degrees.

In a pan, add the Finnan haddie and sprinkle with peppercorns.

Add the thyme, parsley, whole onion, and celery leaves.

Pour in the stock.

To the mixture, add in 1 cup of the heavy cream and milk.

Cover with a lid or foil and place in oven for 15 minutes.

Remove from oven and allow to cool.

Strain the stock and reserve for later use.

Flake the fish, making sure that all bones and skin are removed.

In a large saucepan, add the heavy cream, lobster meat, Finnan haddie, and the strained stock, and cook over medium heat.

In a separate pan, sauté the diced onion and potatoes with 4 tablespoons of butter.

Add the sautéed onion and potatoes to the saucepan mixture.

Bring entire mixture to a low boil and add salt and pepper to taste.

Lower heat and allow to simmer until all ingredients are heated through.

Ladle soup into bowls and top with remaining pats of butter and parsley to garnish.

Serve this chowder with crackers or fresh bread and butter.

Cooking Tips

If you dislike the saltiness of the fish, there is an easy fix. Simply simmer it gently in water before cooking it and discard the water. Much of the salt will be pulled from the fish, leaving you with just the subtle haddock flavor.

Was this page useful?
YesNo

Please help us improve. Why wasn't this page useful?

It was not the topic I was looking forIt didn't have enough informationIt had errors or incorrect informationIt didn't seem trustworthySomething elseAdditional details: